This Easy Frittata Recipe Is Perfect for Brunch, Lunch, or Dinner

This dish is delicious served warm or cold, whether for brunch, lunch, or dinner. Jacob Fox/TNS

Frittatas are like omelets, only easier to make—and they taste great hot, warm, or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado.

This dish is delicious served warm or cold. Jacob Fox/TNS

Spinach-Mushroom Frittata With Avocado Salad

Active Time: 45 minutes Total Time: 55 minutes

Serves 4

For the Salad

• 2 tablespoons lemon juice
• 4 teaspoons olive oil
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 medium cucumber, cut into 1/2-inch chunks
• 2 medium tomatoes, cut into 1/2-inch chunks
• 1 ripe avocado, cubed
• 2 tablespoons crumbled reduced-fat feta cheese

For the Frittata

• 2 medium Yukon Gold potatoes, diced
• 4 teaspoons olive oil, divided
• 2 cups sliced mushrooms (5 ounces)
• 1/4 teaspoon salt
• 4 cups baby spinach (about 2 1/2 ounces), chopped
• 4 scallions, thinly sliced (about 1/2 bunch)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground pepper
• 6 large eggs
• 1/2 cup nonfat cottage cheese

To prepare salad: Whisk lemon juice, oil, garlic, cumin, chili powder, salt, and pepper in a medium bowl. Add cucumber, tomatoes, and avocado. Toss gently to combine and set aside to let the flavors blend.

To prepare frittata: Place potatoes in a microwave-safe dish and cover with a vented plastic wrap or lid. Microwave on High for 2 minutes. Stir and microwave, covered, until just tender when pierced with a fork, 1 to 3 minutes more.

Meanwhile, heat 2 teaspoons oil in a medium nonstick or cast-iron skillet over medium-high heat. Add mushrooms, sprinkle with salt, and cook, stirring, until they release their liquid, about 3 minutes. Stir in spinach, scallions, thyme, and pepper; continue cooking until the spinach has wilted, 2 to 3 minutes more. Transfer to a plate to cool. Wipe out the pan.

Whisk eggs and cottage cheese in a large bowl. Add the cooled mushroom mixture and the potatoes; stir until well blended.

Add the remaining 2 teaspoons of oil to the pan and place over medium-high heat until it begins to shimmer. Quickly pour in the egg mixture. Cook, lifting the edges with a flexible heatproof spatula to allow uncooked egg from the middle to flow underneath until nearly set, about 3 minutes.

Cover the pan, reduce heat to low, and cook until the top is set and no liquid egg remains, 6 to 8 minutes.

To release the frittata from the pan, run the spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges. Sprinkle the avocado salad with feta and serve with the frittata.

Recipe nutrition per serving: 415 Calories, Total Fat: 25 g, Saturated Fat: 5 g, Cholesterol: 282 mg, Carbohydrates: 30 g, Fiber: 7 g, Total Sugars: 6 g, Protein: 19 g, Sodium: 620 mg, Potassium: 1041 mg, Iron: 3 mg, Folate: 116 mcg, Calcium: 145 mg, Vitamin A: 2700 IU, Vitamin C: 35 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2021 Eating Well, Inc. Distributed by Tribune Content Agency, LLC.